You don’t need to be a professional chef in a large hotel wearing a tipsy white hat to be able to make light and fluffy omelettes at home. Patience and fresh ingredients are all that is needed. Please note: this blog post is directed at my three older children with the aim of helping their ‘I need to learn how to cook’ regime. If you already know how to make the perfect omelette, then please accept my aplogies now for the repetition.

You will need three fresh eggs for each omelette. I was lucky enough to have a fresh batch from my hens.

Next, take whatever extra ingredients you would like to use to add flavour to your omelette. I used mushrooms, tomatoes and baby spinach. You could add cheese, bacon, chilli peppers, capsicum, or anything else that takes your fancy. This is what makes the omelette so versatile. You can just stick to the healthy options or go with the cheese, chorizo and/or bacon if you feel like something slightly more decadent.

Take three eggs…

whisk…

lightly oil the pan…

pour the eggs into the lightly oiled pan…

cook gently on a low heat until almost cooked through, then add your fillings…